Specifically made for plank grilling the Napoleon Cedar Plank will add a sweet and smoky flavor to any food you wish to barbecue.Pairing best with seafood, cedar is also great for flavoring vegetables, tofu, pork, chicken and steak. The cooking process produces both smoke and steam which will keep your food moist and flavorful.
Plank grilling is an ancient cooking technique that originated with indigenous peoples of the Pacific Northwest. Cedar planks provide gentle, indirect heat while infusing food with aromatic smoke from the smoldering wood. The result is incredibly moist, flavorful food with a distinctive cedar character that can't be replicated through other cooking methods. Modern plank grilling brings this traditional technique to contemporary backyard grilling.
Napoleon Cedar grilling planks are thicker than most other planks on the market. This means that they are reusable—a significant advantage over thin disposable planks that char completely after one use. The extra thickness allows the plank to char on the bottom surface while the top surface remains relatively intact, protecting your food while generating smoke. A properly cared-for Napoleon cedar plank can be reused 3-5 times or until it is approximately 50% charred.
The 100% untreated natural cedar is essential for food safety and flavor purity. Treated lumber contains chemicals that become toxic when heated and should never be used for cooking. These planks are food-grade cedar with no preservatives, stains, or chemical treatments—just pure, aromatic wood. The size (approximately 11.75 inches x 5.5 inches x 0.75 inches / 29.8 cm x 14 cm x 1.9 cm) accommodates salmon fillets, whole fish, chicken breasts, vegetable medleys, and most proteins perfectly.
Cedar pairs best with seafood, particularly salmon, where the wood's sweet, aromatic smoke complements the fish's rich flavor without overwhelming it. But cedar is also great for flavoring vegetables like asparagus, zucchini, and bell peppers; tofu and plant-based proteins; pork chops and tenderloin; chicken breasts and thighs; and even steak for an unexpected twist. The mild, slightly sweet smoke works with virtually any protein or vegetable.
The cooking process produces both smoke and steam which will keep your food moist and flavorful. As the wet plank heats on the grill, moisture steams upward into the food while the charring wood generates aromatic smoke. This dual action creates an environment similar to a steam bath with smoke, resulting in extraordinarily moist food that stays tender and juicy. Foods that typically dry out on the grill—like chicken breasts or lean fish—remain succulent when cooked on planks.
To use, simply pre-soak the 100% untreated natural cedar planks in cold water for at least one hour before use to ensure consistent burn and smoke. Soaking saturates the wood with water, which slows combustion and creates steam during cooking. Place the soaked plank and food onto a preheated barbecue over medium heat. The plank will begin to smoke and char—this is normal and desired. Cook with the lid closed to trap smoke around the food. Monitor for excessive flare-ups; have a spray bottle of water ready to suppress any flames.
When the food is finished cooking, remove it from the plank and immediately rinse the cedar barbecue plank thoroughly with water and scrape off any food residue while still warm. Any stubborn residue can be sanded off with fine sandpaper once the plank cools. Do not use soap, as it can be absorbed by the wood and affect flavor in future uses. Allow the plank to dry completely before storing in a cool, dry place.
Cedar grilling planks are great for experimental grillers and impressing your guests. The presentation is stunning—bringing a whole cedar plank with beautifully cooked salmon or vegetables to the table creates a wow factor. The technique is also forgiving and hard to mess up, making it perfect for beginners while still producing results that impress experienced cooks.
KEY FEATURES:
- 100% Natural Untreated Cedar, Approx 11.75" x 5.5" x 0.75" (29.8 cm x 14 cm x 1.9 cm)
- Thicker than most planks on market - reusable until approximately 50% charred
- Perfect for seafood, also great for vegetables, tofu, pork, chicken, steak
- Cooking process produces smoke and steam for moist, flavorful food
- Pre-soak in cold water for at least one hour before use
- Place plank and food on preheated barbecue, cook with lid closed
- Rinse thoroughly after use, scrape off residue, do not use soap
- Sand off stubborn residue, dry completely before storing
